Crunchy Balloon Bread (Gonggal-ppang)

Steps

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1. 1
   Make the yeast mixture by combining warm water, sugar, dry yeast, a pinch of salt, and cooking oil in a bowl.
   ▶ ≈2:29
2. 2
   Add the all-purpose flour and stir together. Then knead by hand for about 2 minutes until the dough becomes smooth and elastic.
   ▶ ≈3:30
3. 3
   Cover the dough with plastic wrap and let it rise for 1 hour until puffy.
   ▶ ≈4:19
4. 4
   Mix together the turbinado sugar, sesame seeds, and cinnamon powder to create the filling.
   ▶ ≈4:45
5. 5
   Divide the risen dough into 4 equal pieces (about 2 ounces each) and gently shape each into a ball using a light dusting of flour.
   ▶ ≈6:09
6. 6
   Flatten each ball to about 4 inches in diameter, add about 2 scoops of filling in the center, pinch the edges to seal, then gently stretch it into a circular shape. Flip it over and continue stretching gently to make a thin, even circle, sealing the edges to prevent filling from leaking.
   ▶ ≈7:23
7. 7
   Lightly roll or press the edges with a rolling pin to further secure them.
   ▶ ≈9:16
8. 8
   Lightly dampen the surface with water and sprinkle with toasted black sesame seeds as a topping.
   ▶ ≈11:05
9. 9
   Preheat your oven broiler to the highest setting and heat a baking pan until very hot.
   ▶ ≈7:00
10. 10
    Place the prepared dough pieces on the hot pan and switch the oven to regular bake mode. Bake at 350°F for about 15 minutes, checking progress through the oven window. Adjust time as needed depending on your oven.
    ▶ ≈11:33
11. 11
    Switch to broiler mode for the last 1 minute to achieve a crunchier, more golden-brown exterior, watching carefully to avoid burning.
    ▶ ≈12:52
12. 12
    Remove from oven and let cool slightly. The bread can be enjoyed warm or frozen for later and thawed at room temperature before serving.
    ▶ ≈13:27